Teriyaki Chicken & Roast Pumpkin Salad
with Pickled Onion & Peanuts
Enjoy this sweet and savoury glazed chicken with umami-rich teriyaki sauce for an easy meal that doesn't skimp on flavour! With colourful roasted veggies and crunchy peanuts, it's a family-friendly meal that will have everyone satisfied.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
peeled pumpkin
1
carrot
1
red onion
1 packet
chicken thigh
1
cucumber
1 bag
mixed salad leaves
1 sachet
teriyaki sauce
(ContainsGluten, Sesame, Soy)1 packet
crushed peanuts
(ContainsPeanuts)Not included in your delivery
olive oil
¼ cup
rice wine vinegar
¼ cup
water (for the pickle)
½ tbs
brown sugar
½ tbs
soy sauce
(ContainsGluten, Soy)2 tbs
water (for the sauce)
Preheat the oven to 240°C/220°C fan-forced. Slice the peeled pumpkin into 1cm wedges. Cut the carrot into 1cm rounds. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to combine. Spread in a single layer and roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, thinly slice the red onion. In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Stir to coat and set aside until serving.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, thinly slice the cucumber into half-moons. In a large bowl, add a drizzle of olive oil and season with salt and pepper. Add the mixed salad leaves and cucumber. Set aside. In a second small bowl, combine the teriyaki sauce, brown sugar, soy sauce and water (for the sauce).
When the chicken is cooked, add the teriyaki sauce mixture to the pan and cook until reduced slightly, 1-2 minutes. Turn the chicken to coat in the sauce. Remove from the heat.
Drain the pickled onion, then add to the salad and toss to combine. Slice the teriyaki chicken. Divide the salad between plates and top with the roasted veggies and the chicken. Drizzle over any remaining teriyaki sauce. Sprinkle over the crushed peanuts. TIP: Add less pickled onion to the salad if you prefer!